About this wine
Vineyard and terroir
The fruit is grown in the commune of Trapani at 310 m above sea level. The plots face southwest and have medium-textured clay soils.
Vinification
The grapes are harvested by hand during the first half of September and gently pressed. Fermentation takes place in stainless-steel tanks for 20 days at a controlled temperature of 14–16 °C.
Ageing
The wine rests on its lees in stainless-steel tanks for three months, with daily stirring, followed by two months in bottle.
Tasting profile
Distinctively fresh, lively and light, with a clean, focused character and Mediterranean aromas.
